I pounded my chicken to an even thickness (I always do) then marinaded it in Italian dressing for several hours. Then I took the advice of some reviewers & poked holes in it. I cut the butter in half, melted it & used fresh herbs (doubled the amount since they were fresh), poured it over the chicken & again on the advice of a reviewer, allowed it to sit for a few minutes before popping in the oven. Baked it, uncovered at 350 for 30 minutes, then turned the oven to 425 broil & broiled until it had a beautiful golden cast to it (about 7 or 8 minutes). The chicken was very juicy & herby...which was good. I was going for an herby taste & who would complain about juicy chicken. ;o) I started off w/ a Poisoned Apple cocktail, Butternut Squash Bisque as the first course, then served this dish w/ Smushed Apples & Sweet Potatoes & steamed green beans... w/ Hot Scotch Cocoa for dessert. Thansk for your contribution to a great meal Heather!
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I pounded my chicken to an even thickness (I always do) then marinaded it in Italian dressing...